Pour the flour into a bowl and add breadcrumbs, sugar and salt. Mix well and add oil and water. Mix everything and knead, adding water until you have a firm dough. Divide it into 2 equal parts, one will be the base of your cake and the other the cover. Spread out the first dough, on a layer of baking paper, helping yourself with a rolling pin. Once laid, cut the excess baking paper. In another bowl pour the ricotta and mix it with the eggs. Mix the courgettes that you have previously cut into circular slices and sautéed with oil and cumin powder. Once the cream is obtained, mix it with the ricotta and stuff the pastry. Add the salami into small pieces and cover with the other half of the dough. Pierce it with a fork and cook for 20 minutes in a preheated convection oven at 190 degrees.
Savoury pie of courgettes and salami
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
